Chinese Pepper Steak With Rice Recipe


Cooking Time7 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main Ingredient


 Olive oil2 Teaspoon
 Onion1 Large, thinly sliced
 Green pepper1 , thinly sliced
 Sweet yellow pepper1 , thinly sliced
 Plum tomatoes3 Large, thinly sliced
 Lean beef top round steaks1 Pound, trimmed of all visible fat and cut into 1/4 inch by 2 inch strips
 Cornstarch2 Tablespoon
 Minced fresh ginger1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Defatted low sodium beef broth1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Reduced sodium soy sauce1⁄4 Cup (4 tbs)
 Hot cooked rice3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1810 Calories from Fat 268

% Daily Value*

Total Fat 30 g46%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 202.6 mg

Sodium 3311 mg138%

Total Carbohydrates 264 g87.9%

Dietary Fiber 17.1 g68.4%

Sugars 23.4 g

Protein 118 g236.8%

Vitamin A 134.3% Vitamin C 570.6%

Calcium 13.5% Iron 79.9%

*Based on a 2000 Calorie diet


Warm 1 teaspoon of the oil in a large no-stick skillet over medium heat.
Add the onions, green peppers, and yellow peppers.
Cook, stirring, for 5 to 7 minutes, or until softened.
Add the tomatoes and cook, stirring, for 2 minutes.
Transfer to a large bowl.
Add the remaining 1 teaspoon oil to the skillet and heat until warm.
Place the beef on a large plate and sprinkle with the cornstarch.
Toss to coat.
Add to the skillet and cook, stirring, for 2 minutes, or until lightly browned.
Add the ginger and garlic.
Stir for 1 minute, or until fragrant.
Add the broth, water, and soy sauce to the skillet.
Using a wooden spoon, scrape up any browned bits from the bottom and sides of the skillet.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until the beef is tender.
Stir in the onion mixture.
Cook for 5 minutes, or until the vegetables are heated through.
Add more water, if necessary, to thin the sauce.